10696 Pseudo Crème Fraîche 10 mins, plus overnight thickening Under 5 mins About 1 cup Tue Sep 04 15:23:00 -0700 2007 Tue Sep 04 23:15:33 -0700 2007 CHOW http://www.chow.com/recipes/10696 Wed, 05 Sep 2007 06:15:33 GMT As good as the real thing A fine substitute for the real thing. It’s easy to make a homemade version of France’s sour cream. The end result isn’t exactly the same as the real thing, but it’s still perfect for drizzling over finished dishes or desserts, and for enriching sauces. Use anywhere you would use regular sour cream. We like it in our Smoked Trout Crostini.

What to buy: For this recipe, it’s important to use heavy cream that has not been ultra-pasteurized; go with pasteurized, or use raw cream if you can find it. Look for organic, whole-milk plain yogurt. Most organic brands that have “cream on top” are more fluid because they contain fewer stabilizers.

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  • Place cream in a small saucepan over medium-low heat. Heat until just warm, around 85°F.
  • Remove from heat and stir in the yogurt. Place in a warm place to thicken for at least 12 hours. (We found that inside the oven with the light left on works perfectly!)
  • Once thickened, store the crème fraîche in a covered container in the refrigerator.
    • ]]>     http://www.chow.com Regan Burns 67 Condiment/Sauce 1 cup pasteurized or raw heavy cream (do not use ultra-pasteurized)

    ]]>     2 tablespoons whole-milk plain yogurt

    ]]>     419 cream 1149 yogurt 142 sauce 1775 sour cream 752 euro 384 easy 418 dairy 1909 creme fraiche